Dish of Pasta with Fegato Sauce
(click to enlarge)

Fegato Sauce for Pasta


Italy   -   Salsa Peverada
For 1 #
Effort:
Sched:
DoAhead:  		 Pasta
**
45 min
Yes		 A remarkably tasty meat sauce for pasta. The title is in Italian to get you past the fact it's made using liver. Liver haters may be doubters, but if you don't tell them what it is they'll probably like it.




4
4
6
1
-----
8
3
1/4
2
-----
1/2
3
1/2
1/2
1/3
-----
oz
oz

cl
---
oz
T
#
T
---

T
c
t
t
---
Chicken Livers
Calf Liver
Anchovy filets (1)
Garlic
--Mince
Onion
Parsley, flatleaf
Bacon, smoked
Capers
--------
Lemon Zest
Olive Oil, ExtV
Wine, Red
Salt
Pepper
-- Garnish
Parsley
Prep   -   (17 min)
  1. Chop CHICKEN LIVER and LAMB LIVER very fine. Mix.
  2. Crush GARLIC and chop fine. Chop ANCHOVIES fine. Mix.
  3. Chop all MINCE Items fine. Mix all.
  4. Zest 1/2 LEMON taking all the yellow and just a little white.
Run   -   (25 min)
  1. In a sauté pan heat Olive Oil and fry Garlic mix, stirring over moderate heat until Garlic threatens to color.
  2. Stir in Onion mix and fry stirring over moderate heat until well softened.
  3. Stir in Wine and Liver mix, turn up heat a bit and fry stirring for about 10 minutes or so. Season to taste with Salt and Pepper (this recipe should be liberal with the pepper).
  4. Serve warm over warm pasta, garnished with Parsley.
NOTES:

  1. Anchovies:

      Avoid Moroccan anchovies. Italian anchovies in a jar of oil are much better, but I've found canned South American anchovies pretty good. For details see our Anchovy Products page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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